Shortcut Walnut and Cream Cheese Sticky Buns

By California Walnuts
Total Time
30 Mins
Serves
12
Serving Size
1 Roll

DESCRIPTION

These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
Calories
320
Total Fat
20
Saturated Fat
10
Polyunsaturated Fat
3.8
Monounsaturated Fat
4.8
Cholesterol
55
Sodium
190
Carbohydrates
31
Dietary Fiber
<1
Total Sugars
19
Protein
5
Vitamin D
0
Calcium
50
Iron
1
Potassium
110

Ingredients

  • 1 (12-oz.) package Hawaiian sweet rolls
  • 6 oz. Cream cheese or 1/3-less fat cream cheese (Neufchatel), at room temperature
  • 1/2 C Butter, at room temperature
  • 1/4 C Brown sugar
  • 3 Tbsp Honey
  • 1 tsp. Cinnamon
  • 3/4 C California walnuts, chopped or broken, divided

Cream Cheese Drizzle:

  • 2 oz. Cream cheese or 1/3-less fat cream cheese (Neufchatel), at room temperature
  • 1/2 C Powdered sugar
  • 1/2 tsp. Vanilla extract
  • 2–3 tsp. Milk (to thin, if needed)

Preparation

  1. Preheat oven to 350°F and line a 9-inch square baking dish with parchment paper.
  2. Remove rolls from package and carefully remove from paper liner. Keeping rolls in one piece, cut in half horizontally and remove roll tops in one piece. Carefully spread 6 oz. cream cheese on the roll bottoms then cover with roll tops.
  3. Stir together butter, brown sugar, honey and cinnamon in a small bowl.
  4. Spread 1/4th of the mixture onto the bottom of the prepared baking dish and sprinkle with 1/4th of the walnuts. Place rolls in dish and spread the remaining butter mixture over the top; sprinkle with remaining walnuts.
  5. Bake for 15 minutes, then let cool slightly.
  6. While rolls are baking, beat together all Cream Cheese Drizzle ingredients in a medium bowl until smooth. Transfer to a small zipper seal bag with the end snipped off and drizzle over rolls.

     

    Recipe tip: Make ahead, and refrigerate until ready to serve.  Bake just before serving.